Baked Pesto Chicken with Quinoa Veg
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Baked Pesto Chicken with Quinoa Veg

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From YoRipe by Kim
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Level

easy

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Cooking

30 min

Ingredients

Servings

4
Chicken Breast
400 g
Pesto Sauce
3 tbsp
Mozzarella Shredded Cheese
about 3 handfuls
Rosemary Flakes
about 1 handful
Quinoa
1 cup
Sweet Potatoes
1 piece
Tomato
1 piece
Corn
1 piece
Carrot
1 piece
Long Beans
1 packet

How to cook

Prepare

  • For chicken breast, slice it into a butterfly and place on the baking tray. Add 1 teaspoon of pesto followed by a handful of cheese. Set to bake for 30mins, 180 degree celsius.
  • Dice all the vegetables.

Start cooking

  • In rice cooker, place the quinoa and water(1:2 proportion) and add in all the root vegetables. Add Long beans or broccoli 10 mins before fully cooked.
  • Note: Alternatively, root vegetables can also be added into the oven to be cooked with the chicken if there is enough space on the tray. Drizzle & mix the veg with olive oil to prevent it from drying out during baking
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